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Quick and Delicious Apple Strudel

I like a crisp, slightly tart apple for baking — a Pink Lady or Granny Smith would be my choice. I love the addition of pecans for the flavour and the texture they add, but they are completely optional. For Rosh Hashana, many people have the minhag (custom) of not eating nuts and the pecans can be left out and the strudel will still be delicious!

I use oil to keep the strudel parve, but if you want to replace it with melted butter, that would work beautifully.

Serves: 12

2 lbs. Fuji apples — peeled, cored and grated (about 6 apples)

1/3 cup raisins, seedless

1/3 cup chopped pecans — *optional

5 Tbsp. sugar, divided

3 tsp. cinnamon, divided

3 Tbsp. flour

10 sheets of filo dough

3 Tbsp. canola oil

Preheat the oven to 350ºF. Prepare the filling by shredding the apples into a mixing bowl. If they are very juicy, squeeze out any excess liquid. Add the raisins, pecans if using, 3 Tbsp. sugar, 2 tsp. cinnamon, flour and nutmeg and mix well. Set aside.

Lay out one sheet of filo dough and lightly brush with oil. Mix together 2 Tbsp. of sugar and 1 tsp. of cinnamon and lightly sprinkle the filo with some of this cinnamon/sugar mix. Repeat with another 4 sheets of filo, oiling and sugaring all but the last sheet.

Arrange half of the apple filling in a row along the longer side of the filo – keeping it about 1″ from each edge. Roll the strudel up, keeping the filling against the edge as tightly as possible. Give the excess dough on each end of the roll a twist and tuck the dough under the roll. Place the strudel on a baking sheet lined with parchment paper and brush it with oil. Sprinkle on the cinnamon sugar and use a sharp knife to cut diagonal slits every inch or so – just cut through the dough on the top of the roll, allowing steam to escape while it bakes.

Repeat with the rest of the filo and apple filling.

Bake at 350ºF for 30-35 minutes – until the strudel is golden brown. Allow to cool, slice all the way through and serve.